Cooked TCS food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and to 5°C (41°F) or less within 6 hours in total (P); TCS food made from ambient temperature ingredients (reconstituted foods, canned tuna) and food lawfully received above 5°C are cooled to 5°C within 4 hours (P); raw eggs go straight into refrigeration at 7°C (45°F) ambient or less (P). Cooling uses one or more methods suited to the food: shallow pans, smaller or thinner portions, rapid cooling equipment, stirring in an ice water bath, containers that transfer heat, ice as an ingredient, food no more than 2 inches deep (added 2026) or other effective methods (Pf); containers are arranged for maximum heat transfer and loosely covered or uncovered if protected from overhead contamination. From 2026 the regulator may approve cooling cooked TCS food filled no more than 2 inches deep, uncovered, in refrigeration holding 5°C ambient with an electronic system continuously monitoring time and air temperature.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.